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Lobster Panzanella Salad Recipe

Ingredients

Honey Dijon Vinaigrette

  • 3 tbsp (45 mL) olive oil
  • 4 tsp (20 mL) white wine vinegar
  • 1 tbsp (15 mL) honey Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp (10 mL) salt

Salad

  • 20 cherry tomatoes
  • 4 wooden skewers, soaked
  • 4 thick slices (1-in./2.5-cm) sourdough bread
  • 2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
  • 1 cup (250 mL) thinly sliced English cucumber
  • 2 tbsp (30 ml) finely chopped parsley

Lobster Panzanella Salad Recipe

Directions

  1. Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley. 
  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.

Winter Steak Salad Recipe

Ingredients

  • 5 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 4 tablespoons balsamic vinegar
  • 11/2 teaspoons sugar
  • 1 teaspoon Sensations Original Dijon Mustard
  • salt and freshly ground pepper
  • 2 Romaine Hearts, cored, with leaves rinsed, dried, and torn into bite-sized pieces
  • 10 ounces grape tomatoes, halved
  • 1 can (3.8 ounces) Compliments Ripe Sliced Olives, drained
  • 1/3 cup Crumbled Blue Cheese
  • 1 pound thin-cut, boneless New York Strip Steak
  • Lightly Seasoned Croutons

Winter Steak Salad Recipe

Directions

  1. In a small bowl, whisk together 4 tablespoons olive oil, vinegar, sugar, mustard, salt, and pepper to taste. Set aside.
  2. In a large salad bowl, toss together lettuce, tomatoes, olives, and blue cheese. Set aside.
  3. In a 12-inch non-stick frying pan, heat remaining oil over high heat.
  4. Season steaks to taste with salt and pepper and add to pan. Cook until underside is well browned, 2-3 minutes.
  5. Turn steaks over and cook until meat is done to your liking, about 2 more minutes for rare.
  6. Transfer meat to a platter and let stand 2-3 minutes.
  7. Add croutons and balsamic dressing to lettuce mixture. Toss well then divide among dinner places.
  8. Thinly slice steaks crosswise and divide warm meat and pan juices among salads. Serve immediately

Crab Salad with Caesar Vinaigrette Recipe

Ingredients

  • 8 white anchovies (see Note)
  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound jumbo lump crabmeat, picked over for cartilage
  • 1 tablespoon snipped chives
  • 1 1/2 teaspoons chopped tarragon
  • 1/4 cup finely diced roasted red pepper
  • 1/2 pound baby romaine lettuce leaves

Crab Salad with Caesar Vinaigrette Recipe

Directions

  1. In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
  2. In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.

Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.

Crispy, Creamy Chicken Cordon Bleu Recipe

Ingredients

  • 4 boneless,
  • skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • ½ pound sliced ham
  • 1 cup flour
  • 4 eggs
  • 2 cups panko bread crumbs
  • Creamy Dijon Sauce
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk
  • ¼ cup Dijon mustard
  • 1 cup shredded Parmesan cheese

Directions

  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
  7. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
  8. In a small pot on medium heat, melt the butter and cook the garlic until soft.
  9. Add in flour, and whisk for 1 minute.
  10. Add in the milk, and whisk until fully combined with the roux. 6. Continue whisking until the mixture comes to a simmer and has thickened.
  11. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside.
  12. Slice chicken and drizzle with Dijon sauce. Enjoy!